Wash the rice and soak for 10 mins
Heat a pan and dry roast the Moong Dahl and the channa Dahl over low flame till aroma comes
Meanwhile, grate the jaggery and add it to a pan then pour water till it covers the jaggery
Mix well and heat them on low flame till the jaggery dissolves completely
Take a pressure cooker and add the soaked rice along with the moong Dahl and the channa Dahl and add 2 ½ cups of water and pressure cook for 2-3 whistles
Drain the jaggery syrup to remove any impurities
Once the pressure comes out add the jaggery syrup to the cooked rice and pressure cook it for another 1-2 whistle
Once the pressure releases, mash the cooked rice a little bit with the back of a ladle
Add the Cardamom powder, eatable camphor and mix well, heat another pan with ghee and fry the nuts and add this to the cooked rice and mix well
Transfer to a bowl and enjoy the tasty and delicious Pongal